Archives for September 5, 2014

Today we bring you a culinary twist on an old idea ~ breakfast cupcakes. This summer at Sunset Beach, lDd got up early our first morning. I wandered into the kitchen to discover

her fixing a feast with breakfast cupcakes as the main attraction. Ordinarily our breakfasts are catered by Shredded Wheat, so this was an unusual occurrence. lDd was so excited she practically whistled I Love Beach Music while she worked. The noteworthy ingredient to these cakes (other than the now-acceptable bacon) are the

Culinary Parchment Lotus Cups. They really chic-up the presentation and making the cupcakes even more tempting. The base of the cupcake is shredded hash brown potatoes, and the remaining hearty ingredients are eggs, milk and cheese.

This dressed up breakfast will fit the bill in so many situations. In addition to enjoying them on weekend getaways with friends, breakfast cupcakes might just be mom’s solution for a healthy breakfast that her kids can eat on the way to school. Now that tailgate season is upon us, these would make a hearty addition to any gated affair.

Line each of 12 regular-size muffin cups with cupcake liner of choice then generously spray them with cooking spray.

In a large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups and press mixture down lightly.

Bake for 45 to 55 minutes or until golden brown. Remove from oven.

In a medium bowl, beat eggs and milk. Stir in bacon and cheese. Re-press potatoes firmly down in muffin cups using the bottom of a ¼-cup dry measuring cup. Then fill each cup with slightly less than ¼ cup egg mixture.

Bake for 13 to 16 minutes or until knife inserted in center of egg comes out clean.

2 months agoby thegraciousposseCelebrate Flag Day today! Seeing the Stars and Stripes flying over Utah Beach in Normandy along side the French Flag fills me with a spirit of thankfulness for our great nation. #starsandstripes#utahbeach